Whipped Potato Casserole
|Cream||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Eggs||2 , separated|
|Parmesan cheese||1 Cup (16 tbs), grated|
Cook potatoes in boiling salted water until tender.
Drain and pare.
Mash potatoes with electric mixer or potato masher.
Gradually beat in 3 tablespoons of butter and the cream to make potatoes light and fluffy.
Melt remaining butter in a skillet.
Add onion and saute until tender.
Add to whipped potatoes.
Season with salt and pepper.
Beat egg yolks into cooled potatoes.
Beat egg whites until stiff but not dry.
Fold into potatoes.
Generously grease a casserole, and spoon in potato mixture.
Sprinkle top with cheese.
Bake, uncovered, for 15-20 minutes in preheated 350° oven.
Place under broiler for a few minutes to crisp the top.